1 jalapeño, seeded and finely chopped
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon soy sauce
1 large eggplant, cut into 1-inch cubes
1 pound ground pork
4 garlic cloves, thinly sliced
1 tablespoon toasted sesame seeds
1 cup cherry tomatoes, quartered
1/2 cup basil leaves, cut into thin ribbons, plus more for garnish
Salt and pepper
In a small bowl, stir together jalapeno, vinegar, honey, soy sauce and 1/2 teaspoon salt. Set aside.
In a large nonstick skillet heat 2 tablespoons oil over medium-high until shimmering. Cook eggplant, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a plate.
Heat 2 tablespoons oil in same skillet. Cook pork, stirring to break it up, until browned, about 5 minutes. Add garlic and sesame seeds and cook, tossing, until very fragrant, about a minute. Return eggplant to skillet and add half of jalapeno mixture. Cook, tossing often, until eggplant is tender, 3 minutes more. Remove from heat. Stir in tomatoes and basil; season to taste with salt and pepper. Drizzle with remaining jalapeno mixture and garnish with additional basil.